Pumpkin Cornbread

  • Prep Time: 15 min
  • Total Time: 1 h 10 min
  • Serves: 12

Ingredients

  • 1 cup all-purpose flour 250 mL
  • 1 cup fine cornmeal 250 mL
  • 2 tsp baking powder 10 mL
  • ½ tsp baking soda 2 mL
  • ¾ tsp ground ginger, divided 4 mL
  • ½ tsp ground cinnamon 2 mL
  • ½ tsp salt 2 mL
  • 2 eggs, room temperature
  • 1 cup milk, room temperature 250 mL
  • 1 cup canned pure pumpkin puree 250 mL
  • ¼ cup each firmly packed brown sugar and melted coconut or canola oil 60 mL
  • ¼ cup each pumpkin seeds and chopped cashews 60 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). In large bowl, whisk together flour, cornmeal, baking powder, baking soda, ½ tsp (2 mL) ginger, cinnamon and salt. In medium bowl, whisk together eggs, milk, pumpkin puree, brown sugar and oil until blended.

  • Step 2

    Stir wet ingredients into dry ingredients until just combined. Scrape into greased, parchment paper-lined 5 x 9-in. (1.9 L) loaf pan, smoothing top of batter. Sprinkle remaining ¼ tsp (1 mL) ground ginger, pumpkin seeds and cashews over top.

  • Step 3

    Bake 35 to 40 min., or until tester inserted into centre comes out clean. Set loaf pan on wire rack to cool. Remove loaf from pan to slice and serve. Or wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks

Tip

Toast slices of day-old cornbread and spread with your favourite nut butter.

Comments are closed.

Rate This
1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Per serving (1/12 recipe)
  • Calories 190
  • Protein 5 g
  • Total fat 9 g
  • Sat fat 5 g
  • Cholesterol 35 mg
  • Carbohydrates 23 g
  • Fibre 2 g
  • Sugar 5 g
  • Sodium 230 mg